Peruvian Chicken Quinoa Bowls with Chimichurri

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 cup fresh parsley, finely chopped
• 1 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tbsp lime juice
• 1 tsp red pepper flakes
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes until quinoa is tender and liquid is absorbed.

2. 2

   In a large bowl, combine the chopped parsley, cilantro, garlic, olive oil, vinegar, lime juice, red pepper flakes, cumin, salt and pepper. Mix well to make the chimichurri sauce.